Veal Stew with Tomato and Sage (Spezzatino di vitello con pomodori e salvia)

Ingredients

• • 2 carrots, diced
  • 6 green onions, thinly sliced
  • 60 ml (1/4 cup) olive oil
  • 2 cloves garlic, lightly crushed
  • 10 fresh sage leaves
  • 1.4 kg (3 lb) boneless veal cross ribs, fat removed and cut into strips
  • 180 ml (3/4 cup) red wine
  • 2.5 ml (1/2 tsp) anchovy paste
  • 1 can 398 ml (14 oz) diced plum tomatoes
  • 20 small new potatoes, halved
  • Salt and pepper